Chef Victor Scargle’s Scallop and California Avocado Ceviche Recipe

Ceviche is one of our favorite summertime appetizers, especially on a hot summer day when turning on any type of kitchen heat seems unthinkable.

For those not thoroughly familiar, here is a brief ceviche synopsis.  Originally a South or Central American dish, it’s magic lies in “cooking” raw seafood via acidic citrus, usually lemon or lime.   How does this work?  The proteins in the fish, shrimp, or seafood become denatured, literally cooked, by the acids in the citrus.  The flesh becomes firm and opaque.    Jalapeño, minced onions, tomato, and cilantro are often added to the seafood citrus mixture.  The end result is a fresh and highly addictive flavor combination of spicy, rich, savory and tart with a crunchy texture.   In Peru, the dish is often served with a side of plantain chips,  cold boiled and sliced sweet potato, or maiz tostado (aka corn nuts) with cold beer.   We most often serve it simply by itself, or with tortilla chips or soft and warm corn tortillas.  Don’t be afraid to get creative!   Add orange. grapefruit, or tangerine juice, diced cucumbers or heirloom tomatoes, freshly chopped garlic, chives, or whatever you wish.

Our recipe today is a gorgeously simple Ceviche with California avocados and scallops from Chef Victor Scargle.   Chef Victor, formerly Executive Chef of Go Fish restaurant in St. Helena and San Francisco’s Grande Café,  is currently sharing his culinary expertise teaching at the Culinary Institue of America’s Greystone campus in Napa Valley.

(Ingredient note:  We love California avocados as opposed to those from Central or South America, because they typically are fresher due to less transit time en route.  Learn more about the fruit’s journey from seedling to market via the California Avocado Commission here.)

Scallop and California Avocado Ceviche
Chef Victor Scargle

Serves 6

1 lb sea scallops, cleaned
3⁄4 cups fresh lemon juice
1⁄4 cup chopped cilantro
1⁄4 cup chopped red onion
1⁄4 cup ketchup
1⁄4 cup fresh orange juice
1⁄4 cup clam juice
1⁄2 Tbsp finely chopped jalapeño peppers
hot pepper sauce to taste
salt to taste
2 California avocados, diced
Cilantro sprigs for garnish

Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
Meanwhile, mix red onion and remaining ingredients, except for the avocados.

When scallops are ready, drain, reserving lemon juice. Fold scallop and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to blend flavors.

Per serving, put 2/3 cup ceviche in a martini glass or other stemmed glass. Garnish with cilantro sprigs.

Photo © California Avocado Commission